recipe

CHOCOLATE CAKE (GLUTEN FREE)

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45 minutes

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30 minutes

INGREDIENTS

– 130 gr of P.A.N. Precooked White Cornmeal
– 130 gr of Whole grain Rice Flour
– 90 gr of cocoa powder
– 7,5 gr of baking soda
– 170 gr of butter
– 1.5 gr of sea salt
– 220 gr of brown sugar
– 220 gr of sugar
– 2 eggs
– 1 tablespoon of vanilla
– 375 gr of natural yogurt

PREPARATION

1

Preheat the oven to 160 °C. Grease and flour a 20 cm. baking pan. Set aside.

2

Using an electric mixer, beat the butter for 3 minutes at medium-high speed. Add both types of sugar as a shower and beat for 3 more minutes until the mixture becomes creamy pale and has doubled in volume. Remove the mixture from the bowl with a silicone palette knife, if necessary, to obtain a homogeneous mixture. Set aside.

3

In a container, mix the P.A.N. Precooked White Corn Meal with the whole grain rice flour, cocoa powder and baking soda.

4

In another container, with the aid of an electric mixer, beat the eggs one at a time at medium-low speed and add the vanilla.

5

Add the egg and vanilla mixture to the butter and mix until obtaining a nice homogeneous consistency.

6

Combine the flour mixture with the yogurt, beginning and ending with the dry ingredients, taking care to always lower the mixture from the sides of the container so that everything is well blended.

7

Pour the mixture into the previously greased pan and bake for approximately 30 minutes.

8

Let it rest for 25 minutes before unmolding.

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